Senior Director Multi-Unit
Resume:
Graham Duncan
**** ******* ***** ************, ** 22724
Phone: 571-***-**** Email: ******@************.***
LinkedIn: linkedin.com/in/graham-duncan-chefxpertise Website: www.chefxpertise.com
Innovative, results-oriented foodservice executive with over 25 years of leadership experience overseeing multi-unit restaurant operations, concept development, and large-scale team building across QSR, fast casual, full-service, and catering platforms. Proven ability to lead $20M+ portfolios with full P&L accountability, standardize operations across diverse units, and drive culinary innovation while maintaining excellence in compliance, safety, and guest satisfaction.
Core Competencies
Multi-Unit Operations Leadership ($24M+ revenue portfolios)
QSR, Fast Casual & Full-Service Restaurant Expertise
Strategic Planning & Business Development
Large-Scale Openings & Mobilization
Culinary Innovation & Concept Development
Contract & Vendor Management
Cost Control, Labor Optimization & P&L Strategy
Leadership Training & Succession Planning
Catering & Special Event Operations
Professional Experience
Chefxpertise Founder & Principal Consultant
Restaurant & Foodservice Operations Consulting 2021 – Present
Led national and regional consulting projects for multi-unit restaurant groups, including BOH systems development, menu engineering, and executive leadership coaching.
Developed and scaled a Culinary Leadership Development Program adopted by multiple brands, boosting executive chef retention and internal promotions.
Oversaw new concept launches, including kitchen design, hiring, menu creation, and training implementation.
Consulted for global food companies, including PB Leiner, and conducted international culinary education programs.
Thompson Hospitality Multi-Unit Corporate Executive Chef
Thompson Retail Food Group 2019 – 2021
Directed culinary strategy across 8+ restaurant brands and over a dozen units in high-volume urban and suburban markets with annual revenues of $18M+
Led kitchen design, menu rollout, labor budgeting, food cost optimization, and vendor negotiations across the portfolio.
Managed operations for fast casual, QSR, full-service restaurants, and catering platforms.
Created and enforced SOPs to ensure safety, compliance, and operational consistency across all sites.
Alexandria Restaurant Partners Executive Chef / Operating Partner
Multi-Unit Restaurant Group 2015 – 2019
Oversaw culinary operations for 10+ concepts across Virginia and Florida with annual revenues of $20M+.
Developed scalable foodservice programs including cost analysis, labor controls, seasonal menu engineering, and vendor strategies.
Played a central role in business development, including new site evaluation, market analysis, and launch execution.
Sysco Foodservice Corporate Chef, Business Resources
Baltimore, MD 2010 – 2015
Supported regional restaurant operators in business development, menu optimization, product rollouts, and culinary training.
Led culinary demonstrations for executive stakeholders and helped drive foodservice product growth through strategic innovation.
Key Accomplishments
Directed culinary operations across portfolios exceeding $20M+ in annual revenue.
Spearheaded over 15 successful new restaurant openings.
Created and institutionalized a high-retention Culinary Leadership Program across multiple organizations.
Integrated farm-to-table and sustainability practices into core restaurant offerings.
Advised on multimillion-dollar vendor contracts and product development for international suppliers.
Education & Certifications
B.A., Hospitality & Restaurant Management – New England Culinary Institute
A.O.S., Culinary Arts – Florida Culinary Institute
Certificate, Pastry & Petit Fours – French Pastry School, Chicago, IL
ServSafe Certified & Trainer (2008 – Present)
Technical Skills
Microsoft Office Suite (Excel, PowerPoint, Word, Outlook)
Working knowledge of Spanish (useful in LATAM & multicultural teams)
Professional References
Available upon request.
Contact this candidate